Description

A deeply comforting dish where thick-cut pork or beef chops are braised in a rich, savory gravy built from caramelized onions and aromatic seasonings.

Ingredients

Scale

4 pieces bone-in pork chops (about 1 inch thick) (or beef chuck eye steaks cut into chops if preferred)
3 large yellow onions (thinly sliced into half-moons)
2 cloves garlic (minced)
1 cup beef broth (low sodium preferred)
2 tablespoons soy sauce
3 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon dried rosemary (crumbled)
Salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon cornstarch (mixed with 2 tablespoons cold water (optional, for thickening))

Instructions

In a large skillet over medium heat, melt the butter, add the sliced onions and a pinch of salt, and cook gently for 15 to 20 minutes until soft and deep golden-brown before transferring them to the slow cooker bowl.
Pat the pork chops dry, season generously with salt and pepper, and sear in the same skillet over medium-high heat for 2 to 3 minutes per side until a light brown crust forms, then place the chops directly on top of the caramelized onions in the slow cooker.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, pour in the beef broth and soy sauce while scraping up any browned bits from the bottom, and pour this liquid mixture over the chops and onions in the slow cooker.
Sprinkle the dried thyme and rosemary evenly over the top, cover the slow cooker, and set it to Low for 6 to 7 hours or High for 3 to 4 hours until the meat is fork-tender.
Remove the chops to a serving platter and cover loosely with foil; if the gravy is too thin, whisk the cornstarch and cold water mixture together, stir it into the simmering liquid, switch the cooker to High if necessary, and bubble for 5 to 10 minutes until thickened to your desired consistency before adjusting seasoning and spooning over the chops.

Prep Time: 20 minutes
Cook Time: 360 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and flavors often improve overnight. For longer storage, freeze the cooled chops and gravy in freezer-safe containers for up to 3 months, thawing overnight in the refrigerator before reheating. Reheat gently in a saucepan over low heat with a splash of broth or water to prevent drying, or microwave covered in short intervals while stirring occasionally. This dish pairs well with mashed potatoes, egg noodles, rice, polenta, or a crisp green salad. If using chicken thighs instead of pork or beef, reduce cooking time to 3-4 hours on High for boneless or 6 hours on Low for bone-in.